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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This can be baked in a casserole or individual gratin dishes. Ingredients:
2 tablespoons all-purpose flour |
1 cup 1% low-fat milk |
1 cup apple cider |
1/2 cup fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1/2 cup (2 ounces) shredded smoked gouda cheese |
1/2 cup (2 ounces) shredded reduced-fat jarlsberg cheese |
2 pounds yukon gold or yellow finnish potatoes, peeled and thinly sliced |
Directions:
1. Preheat oven to 425°.
2. Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg; bring to a boil over medium heat, stirring constantly. Remove from heat. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3-quart casserole, and sprinkle with 1/2 cup cheese mixture. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes, and bake at 425° for 25 minutes. Remove from oven; press potatoes with a spatula. Sprinkle with 1/2 cup cheese mixture, and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes.
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